2 cups (8 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Shredded Mild Cheddar Cheese - Fine Cut
1 tsp. dried oregano
Place chilies under preheated broiler 4 inches from heat; broil 5 minutes, turning once, or until skin is blistered and blackened. Cover with kitchen towel and let stand 5 minutes. Rub off blackened skin, cut out stems and seed pods. Cut into thin strips; set aside.
Cook chorizo in medium non-stick skillet over medium heat, stirring frequently, 5 minutes. Do not drain fat. Add onion; cook, stirring frequently, 10 minutes more. Drain fat from pan. Stir in chilies and salt. Transfer mixture to 13x9-inch baking dish.
Place cheese over warm chorizo mixture. Bake in preheated 350°F oven 10 minutes or until cheese is melted. Sprinkle with oregano and serve with warm tortillas.